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Summer Beam Books
Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More by Sara Owens
Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More by Sara Owens
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Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More by Sara Owens, Ngoc Minh Ngo (Photographer)
Publisher: Shambhala
US SRP: $35.00 US
Binding: Hardcover
Pub Date: October 14, 2025
Physical Info: 1.1" H x 10.1" L x 8.2" W (2.6 lbs) 296 pages
A James Beard Award Winner for Baking & Desserts
Now celebrating its 10th anniversary, Sourdough offers 101 luscious recipes using natural, made-from-scratch sourdough starter for more nutritious, tastier results--going well beyond bread into a wide range of other baked goods.
In Sarah Owens's pioneering Sourdough, she demystified using sourdough starter for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, she showed how to use home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more--well beyond bread. Ten years later, sourdough is more popular than ever. To celebrate, this refreshed anniversary edition includes an updated introduction and expanded resources section.
Sarah Owens spent years baking conventional baked goods, only to realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her favorite foods, she knew she must find a health-sustaining alternative. Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, she launched an artisan small-batch bakery, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community. A botanist and gardener as well as a baker, Sarah accents her recipes with brief natural history notes on the highlighted plants and ingredients. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking.
SARAH OWENS is the head steward of the internationally celebrated rose collection and gardens at the Brooklyn Botanic Garden, and the founder of BK17 Bakery, an artisan microbakery in Brooklyn. BK17 specializes in baking with sourdough. Sarah's customers get fresh baked goods delivered through a subscription serving Brooklyn and Manhattan. She has been featured in Edible Manhattan, on Gardenista, and on 66 Square Feet and has appeared on The Martha Stewart Show.
Review Quotes:
Review Quotes:
"Sarah Owens is a legend in the sourdough community, and we all owe her a deep debt of gratitude for bringing this gorgeous book into our world. She demystifies sourdough in a way that makes everything seem easy and natural. Whether you're a seasoned pro or a sourdough newbie, you'll relish following the rhythms of the seasons with her as your guide. Trust her, she'll take your bakes to beautiful new places."-- Josey Baker, founder of The Mill in San Francisco and author of Josey Baker Bread: Get Baking, Make Great Bread, Be Happy!
"Artist, gardener, and baker, Sarah writes beautifully--and with clarity--about the recipes and the craft of bread making, as she practices it. Sourdough is a gorgeous and inspiring book of uniquely delicious recipes for a new or seasoned baker. It is a call to bake by hand and with the senses, to consider the source and diversity of ingredients, and to think like an artist and a scientist in the kitchen. I'm delighted to see this new edition."-- Alice Medrich, author of Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies and Gluten-Free Flavor Flours
"Sarah Owens's tenth anniversary edition of her award-winning classic, Sourdough, is welcome news for the baking community. The growing hunger for delicious, beautiful, and reliable sourdough recipes is well-met in this updated edition. Sarah's meticulous attention to detail and her discriminating palate for pure flavors will please everyone. Let her evoke and cultivate the baker within you with the same nurturing she brought to her legendary roses at the Brooklyn Botanical Gardens and her microbakery in Brooklyn. With this book, you will find yourself in very good hands and with a whole new repertoire of creative recipes using the full potential of the garden and mother earth."-- Peter Reinhart, author of The Bread Baker's Apprentice and host of the Pizza Quest podcast
"I am thrilled that Sarah Owens book Sourdough is being revised for its tenth anniversary. Sarah's approach to baking is far broader than just the "how to" make delicious bread at home. Her connection to the land, ingredients, environment, and the heart that she weaves throughout her work connects the reader to new ways to appreciate the joy of baking. Lucky for us, her recipes are as diverse as they are delicious."-- Daniel Leader, founder of Bread Alone Bakery and author of A Slow Rise: Favorite Recipes from Four Decades of Baking with Heart
"I am thrilled that Sarah Owens book Sourdough is being revised for its tenth anniversary. Sarah's approach to baking is far broader than just the "how to" make delicious bread at home. Her connection to the land, ingredients, environment, and the heart that she weaves throughout her work connects the reader to new ways to appreciate the joy of baking. Lucky for us, her recipes are as diverse as they are delicious."-- Daniel Leader, founder of Bread Alone Bakery and author of A Slow Rise: Favorite Recipes from Four Decades of Baking with Heart
